@notaiaaa: Graduatedd #fyp #dance @Issy @teaganpotter

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Sunday 31 August 2025 03:00:17 GMT

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zoe shanahan :

why we coping now

2025-08-31 03:14:28

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𝖌𝖍 :

😍😍😍

2025-09-21 01:12:13

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teaganpotter :

More like spectre triplets

2025-08-31 03:04:50

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Garlic Confit on Toast…Toast It - Episode 13 Ingreidents: 3 Garlic Bulbs 300ml Olive Oil 3 sprigs of Thyme 1 tbsp Sea Salt Flakes 2 Slices of Sourdough Method: Preheat the oven to 120 °C. Simplify the garlic peeling process by placing the cloves in a Tupperware container and shaking it. This method is quicker than peeling each clove individually. Next, arrange the garlic cloves and thyme in an ovenproof dish, ensuring they are completely submerged in olive oil to prevent burning. Bake for 2 hours or until golden brown. While the garlic is baking, cut two slices of sourdough, drizzle them with olive oil, and toast both sides in a hot pan. Once the garlic is ready, spread it on the toasted sourdough slices and sprinkle with sea salt flakes. For any leftover garlic, allow it to cool and store it in an airtight container or jar in the fridge for several weeks. Enjoy! #ukfood #Recipe #foodrecipes #foodrecipe #videorecipe #garlicconfit

Garlic Confit on Toast…Toast It - Episode 13 Ingreidents: 3 Garlic Bulbs 300ml Olive Oil 3 sprigs of Thyme 1 tbsp Sea Salt Flakes 2 Slices of Sourdough Method: Preheat the oven to 120 °C. Simplify the garlic peeling process by placing the cloves in a Tupperware container and shaking it. This method is quicker than peeling each clove individually. Next, arrange the garlic cloves and thyme in an ovenproof dish, ensuring they are completely submerged in olive oil to prevent burning. Bake for 2 hours or until golden brown. While the garlic is baking, cut two slices of sourdough, drizzle them with olive oil, and toast both sides in a hot pan. Once the garlic is ready, spread it on the toasted sourdough slices and sprinkle with sea salt flakes. For any leftover garlic, allow it to cool and store it in an airtight container or jar in the fridge for several weeks. Enjoy! #ukfood #Recipe #foodrecipes #foodrecipe #videorecipe #garlicconfit

Festive Sausage Rolls with a Brie Cheese Sauce These things were bloody outrageous as well as very quick and easy to make. Perfect for snacks over the festive period! Ingredients: Sausage Rolls: Makes 12-14 Mini Sausage Rolls 400g Sausage Meat - I used Pork and Apple but your preference 1 tsp Salt 1/2 tsp Black Pepper 1 tsp nutmeg 1 tsp Thyme 1 tsp Garlic Granules 1 Sheet of puff pastry 4-5 Tbsp Cranberry Sauce 1 egg 1 tbsp fennel seeds Brie Cheese Sauce: 50g Butter 50g Flour 400ml Milk 1 Tbsp Dijon Mustard 1 Tsp Salt 1 Tsp Pepper 200g Brie Method: Prepare the sausage filling by removing the sausage meat from the casings and combining it in a bowl with salt, black pepper, nutmeg, thyme, and garlic granules. Roll out the puff pastry and cut it into two long strips. Evenly spread cranberry sauce over the pastry, it doesn’t matter if it spills out a little – this will caramelise in the oven, adding a delightful flavour. Place the sausage filling in the centre in a sausage shape, then fold the pastry over to create a roll. Seal the join by crimping it with a fork. Slice the long roll into mini rolls. Arrange the mini rolls on an oven tray lined with greaseproof paper. Score the tops with a knife, brush with whisked egg, and sprinkle with fennel seeds. Bake in a preheated oven at 190°C for 20 minutes, turning the tray halfway for an even pastry cook. In a pan, melt butter and combine with flour until evenly mixed. Gradually add milk and whisk until the mixture thickens and lumps disappear. Introduce mustard, salt, pepper, and chopped brie to the sauce. Stir until the brie melts, then smooth the sauce with a hand blender. Once the sausage rolls are golden brown, remove them from the oven and serve with the brie cheese sauce as a delicious dip. Enjoy!

Festive Sausage Rolls with a Brie Cheese Sauce These things were bloody outrageous as well as very quick and easy to make. Perfect for snacks over the festive period! Ingredients: Sausage Rolls: Makes 12-14 Mini Sausage Rolls 400g Sausage Meat - I used Pork and Apple but your preference 1 tsp Salt 1/2 tsp Black Pepper 1 tsp nutmeg 1 tsp Thyme 1 tsp Garlic Granules 1 Sheet of puff pastry 4-5 Tbsp Cranberry Sauce 1 egg 1 tbsp fennel seeds Brie Cheese Sauce: 50g Butter 50g Flour 400ml Milk 1 Tbsp Dijon Mustard 1 Tsp Salt 1 Tsp Pepper 200g Brie Method: Prepare the sausage filling by removing the sausage meat from the casings and combining it in a bowl with salt, black pepper, nutmeg, thyme, and garlic granules. Roll out the puff pastry and cut it into two long strips. Evenly spread cranberry sauce over the pastry, it doesn’t matter if it spills out a little – this will caramelise in the oven, adding a delightful flavour. Place the sausage filling in the centre in a sausage shape, then fold the pastry over to create a roll. Seal the join by crimping it with a fork. Slice the long roll into mini rolls. Arrange the mini rolls on an oven tray lined with greaseproof paper. Score the tops with a knife, brush with whisked egg, and sprinkle with fennel seeds. Bake in a preheated oven at 190°C for 20 minutes, turning the tray halfway for an even pastry cook. In a pan, melt butter and combine with flour until evenly mixed. Gradually add milk and whisk until the mixture thickens and lumps disappear. Introduce mustard, salt, pepper, and chopped brie to the sauce. Stir until the brie melts, then smooth the sauce with a hand blender. Once the sausage rolls are golden brown, remove them from the oven and serve with the brie cheese sauce as a delicious dip. Enjoy!

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